Paleo Spaghetti and Meatballs

There is not a Paleo person alive who does not enjoy a round little meatball from time to time, whether it is game season, or a weekend family dinner. Besides their cute, bite-sized, friendly appearance, meatballs can be made from any kind of ground meat, making them one of the most versatile dishes. For example, we have gladly eaten a plate of chicken meatballs with marinara sauce, and we know for a fact that mustard-maple glazed turkey meatballs make for a festive dinner indeed.

Today, however, we are sticking with the classic meatball mixture of beef, pork and veal, minus the breadcrumbs of course. Instead, we add one cup of almond meal to bind all the ingredients together. If you are catering to a nut-free diet, why not try 1/4 cup of coconut flour and an extra egg in replacement. That being said, the ideal meatball is all about the texture, and this is something that you will have to play around with. Even how the meat had been ground, or double ground, will have an effect on the final result. Coarse ground meat is best for chili or select sausages, though keep in mind, finer ground meats will become denser when packed together.

Keep it loose in rolling your meatballs by hand and never press them down in the skillet. Brown them well, and give them plenty of time to simmer with the plum tomatoes and red wine – a glorious dinner awaits those who wisely follow instructions.

Paleo Spaghetti And Meatballs Recipe

Serves: 6Prep: 30 minCook: 1h 15 min

Protein: 73g / %

Carbs: 34g / %

Fat: 65g / %

Values are per portion. These are for information only & are not meant to be exact calculations.